Cut the chicken into thin cutlets so that it will cook quickly and evenly. Combine the Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper in a shallow dish or plate. Dredge the chicken in the parmesan mixture and coat on both sides.
Add remaining olive oil to the pan. Add the onion to the same skillet and cook for 4-6 minutes until it begins to soften. Add the garlic and red pepper flakes. Cook for 1-2 minutes until fragrant. Stir in the broth, drained tomatoes, Italian seasoning, salt, and pepper. Stir in the cauliflower rice. Stir to combine and then cover with a lid. Let cook for 5-7 minutes until the cauliflower is tender and broth has mostly been absorbed. Drain any excess liquid if needed.